A recent study conducted by doctors at Cleveland Clinic suggests that erythritol, a common sugar substitute found in many low-calorie foods and drinks, may increase the risk of heart attacks and strokes. Erythritol is a naturally occurring compound that is created by fermenting corn and is 70% as sweet as sugar but has none of the calories. The substance activates blood platelets to form potentially deadly clots, which can lead to cardiovascular events. The study involved over 4,000 volunteers across the US and Europe, with elevated erythritol levels in their blood found to increase the risk of cardiovascular events.
The findings are particularly concerning for people who consume low-calorie, low-sugar, low-carbohydrate, and “keto” snacks. These groups of people are more likely to be vulnerable to the potentially fatal side effects of erythritol accumulation, including people with diabetes, obesity, or other conditions that advise avoiding sugar and fat.
According to Dr. Stanley Hazen, chairman of the clinic’s Department of Cardiovascular & Metabolic Sciences, federal guidelines concerning erythritol and food labeling are hazy. Sometimes, labels do not list the ingredient at all, describing them as “artificially sweetened with natural products” or “zero sugar”. He further warned that more stringent regulation should be considered in the interest of public health and awareness.
The study highlights the need for more research into the long-term effects of sweeteners like erythritol. As cardiovascular disease builds over time, Hazan urged that people need to make sure the foods they eat aren’t hidden contributors. Researchers noted that follow-up studies are needed to confirm their hypothesis. In the meantime, they recommend patients who wish to avoid alternative sugars talk to their doctor or a certified dietician about healthy options.
»Erythritol may increase the risk of heart attacks – reports«
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